In ancient times, Corfu was considered to be a first-class wine-producing region, even though climate and soil conditions were not particularly favourable to a large output. The coins of the time depicted vineyards, vines, wine-goblets, wine-vessels, and portraits of Bacchus and Silenius.
Corfu’s tradition of charcuterie goes back to the days when there were no refrigerators and people used various natural methods to preserve food.
It is a fact that on this island to present a table laid with food is a major concern; the right food for the right season.